Mix in 1/3 cup of the peanut crumbs you just made. Add more crumbs if the mixture is looking at all runny. It should be the consistency of cookie dough. Set the remaining peanut crumbs aside.

Measure out 20 balls of your peanut mixture using a 1 3/4 teaspoon cookie scoop and place on your prepared sheet. Or, just use two teaspoons and guesstimate the size.

Let the peanut butter balls set in freezer for 30 minutes or longer. The longer you leave them in the freezer the easier they are to work with.

Melt your chocolate over a double boiler.

Remove peanut butter balls from freezer and, one by one, drop the balls into your melted chocolate, spooning chocolate over the top with a spoon.

Once covered in chocolate remove ball by balancing it between two forks and place back on the baking sheet. Sprinkle the top with peanut butter crumbs. (Coat with peanut crumbs immediately so that the crumbs stick to the melty chocolate.)

Place in freezer to set for an hour. Store leftovers in fridge.

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About The Author

Hello, I'm Kathryn. Writer, photographer, and recipe creator over at The Scratch Artist where you will find recipes for all types of food made from scratch. Scratching is all about self-expression and creativity. Come explore what can be created and devoured in your kitchen when you eliminate pre-made, packaged, and canned foods. You'll be surprised at the taste difference, health benefits, and joy you will take in creating food from scratch.

I have trouble trying to pin a specific recipe to Pintrest.
The link takes you to this persons page- I don’t have time to sift through 1,000’s of recipes to find this one.
I hate the update on Pintrest but it’s my preferred gathering tool.
It might help to mention what page the recipe category.